Viral recipes can sometimes feel intimidating, right? But trust me, this Green Goddess Cabbage Salad is anything but. I’ve taken the viral sensation and made it super simple, incredibly delicious, and packed with nutrients. It’s quick to make, and perfect for a light lunch or vibrant side dish. Let’s get into this Green Goddess Cabbage Salad!
Table of contents
Table of Contents
Why You’ll Love This Green Goddess Cabbage Salad
- Affordable: I use cabbage as the base, which is budget-friendly and adds the best crunch.
- Nutrient-Packed: Forget empty calories; this salad is loaded with vitamins and minerals.
- Meal Prep Friendly: The cabbage holds up well, making it ideal for meal prepping.
- Quick & Easy: Ready in under 30 minutes, perfect for busy days.
What is Green Goddess Salad?
Green Goddess dressing originated in the 1920s at the Palace Hotel in San Francisco, created to honor actor George Arliss and his play “The Green Goddess.” It was traditionally made with mayonnaise, sour cream, herbs, anchovies, and lemon juice. Over time, the dressing evolved, and now it’s become a viral sensation, with countless variations popping up everywhere. My Green Goddess Cabbage Salad is my take on the trend!
Ingredients for Green Goddess Cabbage Salad
- ½ head of Green cabbage (chopped)
- 3 Persian cucumbers (chopped)
- 1 bundle of green onions (chopped)
- Tortilla chips (for serving)
- 1 cup baby spinach
- 1 cup fresh basil
- 2 garlic cloves
- 1 small shallot
- 2 lemons (juiced)
- ¼ cup olive oil
- ¼ cup cashews
- ⅓ cup grated parmesan cheese
- 2 tablespoons Rice Vinegar
- 1 teaspoon salt
For the cashews, check the nut section of your local grocery store. Fresh basil is usually in the produce area!
How to Make Green Goddess Cabbage Salad: Step-by-Step Instructions
- Place the chopped cabbage, cucumbers, and green onions in a large bowl. (Process Photo of chopped cabbage, cucumbers and green onions)
- Add all the dressing ingredients (spinach, basil, garlic cloves, shallot, lemon juice, olive oil, cashews, parmesan cheese, rice vinegar, and salt) to a blender or food processor. Blend until bright green and creamy. (Process Photo of all dressing ingredients in a blender)
- Pour the dressing over the vegetables and toss to combine. (Process Photo of pouring dressing over the salad)
- Enjoy with tortilla chips, if desired. (Process Photo of finished salad with tortilla chips)
(Consider embedding a video here as well.)
Tips for Perfectly Chopped Vegetables
Consistency is key for the perfect Green Goddess Cabbage Salad. When chopping the cabbage, cucumbers, and green onions, aim for small, uniform pieces. This ensures that every bite is balanced and flavorful. You can chop by hand using a sharp knife and a steady hand, or use a food processor fitted with a chopping blade for quicker results. Just be careful not to over-process the vegetables in the food processor, or they may become mushy.
Achieving the Perfect Dressing Consistency
The consistency of the Green Goddess dressing can be easily adjusted to your liking. If you prefer a thinner dressing, add more olive oil, one tablespoon at a time, until you reach the desired consistency. For a thicker dressing, add more cashews. Also, make sure to scrape down the sides of the blender or food processor while blending to ensure that all ingredients are fully incorporated.
Ingredient Substitutions and Variations
| Ingredient | Substitution/Variation |
|---|---|
| Parmesan Cheese | Nutritional Yeast (for vegan option) |
| Cashews | Pine Nuts or Walnuts |
| Rice Vinegar | White Wine Vinegar or Apple Cider Vinegar |
| Cabbage | Kale or Brussels Sprouts |
| Basil | Mint or Cilantro |
Even more variations:
- Cheese: Try feta, goat cheese, or blue cheese for a tangy twist.
- Herbs: Experiment with dill, parsley, or chives.
- Vegetables: Add shredded carrots, bell peppers, or cherry tomatoes.
- Protein: Top with grilled chicken, shrimp, or chickpeas for a heartier meal.
If you’re looking for more ways to incorporate this healthy vegetable into your diet, explore recipes like oven roasted garlic cabbage steaks.
Serving Suggestions
This Green Goddess Cabbage Salad is incredibly versatile. I love serving it as a side dish with grilled chicken or fish tacos. It’s also fantastic with veggie burgers or as a topping for grain bowls, making it a perfect option for delicious lunches. And, of course, it’s delicious on its own with a side of tortilla chips for dipping.
How to Store Green Goddess Cabbage Salad
To keep your Green Goddess Cabbage Salad fresh and prevent it from getting soggy, store the dressing separately from the vegetables until you’re ready to serve. Place the chopped cabbage, cucumbers, and green onions in an airtight container in the refrigerator. Store the dressing in a separate airtight container. When you’re ready to eat, toss the salad with the dressing and enjoy. The salad will stay fresh for up to 3 days when stored properly.
Common Mistakes and How to Avoid Them
- Dressing Too Thick: Add olive oil, one tablespoon at a time, until you reach the desired consistency.
- Salad Too Soggy: Store the dressing separately and toss just before serving.
- Vegetables Not Finely Chopped: Take your time and aim for uniform pieces for the best texture.
- Dressing Not Flavorful Enough: Taste and adjust the seasonings as needed. Add more lemon juice, garlic, or salt to enhance the flavor.
Nutritional Benefits of Cabbage and Cashews
Cabbage is a nutritional powerhouse, packed with vitamins C and K, as well as fiber. It’s also low in calories and a great source of antioxidants. Cashews are rich in healthy fats, protein, and essential minerals like magnesium and zinc. These nutrients support heart health, boost energy levels, and promote overall well-being.
Green Goddess Cabbage Salad Recipe
Simple Crispy Air Fryer Cabbage Wedges Recipe
Ingredients
Equipment
Method
- Cut cabbage: Use a sharp knife to cut 4 (1-inch/2.5cm thick) wedges of cabbage. (Keep any extra cabbage for another use). Spread the cabbage wedges in a single layer in an air fryer basket (see note 2).
- Mix seasonings: In a small bowl, mix together olive oil, whole grain mustard, apple cider vinegar, garlic powder, smoked paprika, salt and pepper.
- Brush cabbage: Brush the seasoning mix onto both sides of the cabbage wedges.
- Bake and serve: Bake cabbage in an air fryer (no need to preheat) at 375°F (190°C) until crisp on the edges and tender in the middle, 8 to 10 minutes (time varies by air fryer). Serve hot (see note 3).
Notes
Frequently Asked Questions
- What goes well with green goddess salad? Green Goddess Cabbage Salad pairs well with grilled chicken, fish tacos, veggie burgers, and grain bowls. It’s also delicious as a side dish or with tortilla chips for dipping.
- What is green goddess made of? My Green Goddess dressing is made with baby spinach, fresh basil, garlic cloves, shallot, lemon juice, olive oil, cashews, parmesan cheese, rice vinegar, and salt.
- Is green goddess salad healthy? Yes, this salad is packed with nutrients from the cabbage, spinach, basil, and cashews. It’s a great source of vitamins, minerals, healthy fats, and fiber.
- How long does green goddess salad last? When stored properly (dressing separate from the vegetables), Green Goddess Cabbage Salad will stay fresh for up to 3 days in the refrigerator.
Conclusion
I hope you’re as excited as I am about this Green Goddess Cabbage Salad! It’s vibrant, flavorful, and so easy to make, this will become a new favorite. It’s the perfect way to enjoy a healthy, delicious meal without spending hours in the kitchen.
Did you try this recipe? Let me know in the comments below! I’d love to hear your variations and serving suggestions. And if you have any questions, feel free to ask! I’m here to help you create joyful meals, even on the busiest days.
